Covered Dishes To Go
CUCUMBER SALAD
1 cup mayo or salad dressing
Vj cup sugar
4 teaspoons vinegar
'/: teaspoon dill weed
'/; teaspoon salt
4 medium cucumbers, thinly
sliced
3 green onions, chopped
In a large bowl, combine mayo
or salad dressing, sugar, vinegar,
dill, and salt. Mix well. Add cu
cumbers and onions, toss. Cover
and chill for at least one hour.
Anonymous
BAKED MACARONI
AND CHEESE
10 cups macaroni
B'/: quarts water
3 tablespoons salt
% cup butter
5 tablespoons flour
I]/:1 ]/ : cups milk
3% pound Velveeta cheese,
sliced, grated
Cook macaroni in salted water
and drain. Melt butter. Add flour
and stir in butter. Add milk;
Cook and stir until mixture
makes a smooth paste.
Place layer of macaroni in bot
tom of greased roaster. Add
cheese and white sauce. Repeat
in layers. Bake at 350 degrees for
one hour. May be made in
electric roaster. Recipe may be
divided in half or doubled.
Mrs. Ray Keeny
New Freedom
CHICKEN AND
RICE CASSEROLE
'/: cup butter
'/■ cup olive oil
8 pieces skinless, boneless
chicken
1 onion, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1 clove garlic, minced
Vi pound mushrooms, sliced
12-ounces sliced black olives
Salt and pepper to taste
'/: teaspoon oregano
'/: teaspoon rosemary
'/’ teaspoon thyme
4 bay leaves
28-ounce can diced tomatoes
8-ounce can tomato sauce
2 cups water
2 tablespoons soy sauce
14-ounce box minute rice
In dutch oven, saute chicken
in oil and butter. Brown on both
sides. Remove chicken and set
aside. Saute onions, peppers, and
garlic for 5 minutes. Add mush
rooms and olives, saute 2 min
utes. Stir in salt, pepper, spices,
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include
your name and address. Recipes should reach our office one
week before the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
August
19- Garden Vegetables
26 - Sandwiches
September
2 - Beef Contest Entries
9 - National Honey Month
16 - Cooking With Rice
tomatoes, tomato sauce, water,
and soy sauce. Mix well.
Lay chicken on top and bake
350 degrees for 30 minutes. In
crease temperature to 375 de
grees and bake 20 minutes more.
Remove from oven and take
chicken off top, save, add rice to
sauce and stir. Cover let stand 10
minute. Place chicken on top
and serve.
Katherine Wagner
Mount Joy
CABBAGE CASSEROLE
4 cups shredded cabbage (wilt
ed)
I pound ground meat
'/’ cup cooked rice (long or
short grain)
3 tablespoons onion
I'/’ teaspoon salt
'/: teaspoon paprika
V* teaspoon garlic salt
1 small can sauerkraut
6-ounce can tomato paste
Spread cabbage in a 9x13-inch
dish. Mix next six ingredients
and spread on cabbage. Spread
sauerkraut on meat mixture. Mix
paste with two cups water and
pour over top. Cover with foil.
Bake at 300 degrees for IVi
hours.
Grace Beck
Belle Vernon
SEVEN-LAYER SALAD
10-ounce package frozen peas
1 head lettuce, shredded
'/’ cup chopped celery
'/’ cup chopped green pepper
1 pint mayonnaise
2 tablespoons sugar
4-6-ounces shredded cheddar
cheese
8 strips bacon, fried, crumbled
'/: cup chopped onion
Cook peas until tender; drain.
Fill large salad bowl half full
with lettuce. Add celery, green
pepper, and onion in layers. Add
peas. Top with mayonnaise.
Sprinkle with sugar. Top with
cheese and bacon. Cover with
plastic wrap. Chill until ready to
serve.
Emily Cloninger
Centre Co. Dairy Princess
STRAWBERRY
PRETZEL SALAD
2 cups crushed pretzels
Vi cup butter
3 tablespoons sugar
8-ounces cream cheese
1 cup sugar
2 cups whipped cream
6-ounce strawberry gelatin
2 cups boiled water
20-ounces frozen strawberries
Mix pretzels, butter, and 3 ta
blespoons sugar. Place into
9x13-inch pan and bake at 400
degrees for 8 minutes.
Blend cream cheese, 1 cup
sugar, and whipped cream.
Spread on pretzel crust. Mix gel
atin, 2 cups water, and strawber
ries. Let stand 10 minutes;
place on top of whipped cream
mixture.
Emily Cloninger
Centre Co. Dairy Princess
TURKEY WALDORF
SALAD
'A cup plain nonfat yogurt
2 tablespoons mayonnaise
3 tablespoons cider vinegar
4 teaspoon honey
'A teaspoon salt
3 cups diced cooked turkey
'/i cup chopped scallions
'■A cup chopped walnuts
2 large apples, unpeeled,
quartered, cored, diced
I'/: cup chopped celery
Lettuce leaves (optional)
Make the dressing: In large
serving bowl, whisk yogurt,
vinegar, mayonnaise, honey,
and salt until well blended.
Add turkey, celery, apples,
and scallions, tossing gently to
coat. When serving, sprinkle
with chopped walnuts. Serves 4
to 6 people.
Emily Cloninger
Centre Hall
HONEY BAKED BEANS
4 slices bacon, diced
Vi cup chopped onion
4Vi cups cooked navy beans
'h cup honey
Vi cup ketchup
1 tablespoon mustard
1 tablespoon Worcestershire
sauce
Saute bacon and onion until
tender, combine with remaining
ingredients in shallow 2-quart
oven-safe baking dish. Cover
with lid or aluminum foil and
bake at 350 degrees for 30 min
utes. Uncover and bake 45 min
utes longer.
Renee Blatt
PA Honey Queen
MELBA STREUSEL PIE
9-inch pie crust
Filling;
'A cup sugar
3 tablespoons corn starch
'A teaspoon cinnamon
1 tablespoon lemon juice
1 can (1 pound 13-ounces)
peach slices, drained
10-ounce package frozen rasp
berries, thawed, drained
tM \
HEALTHY YOUTH
make sure you you have enough cooler space and ice to
transport refrigerated or precooked food safely.
Topping: All-purpose flour
A cup all-purpose flour 1 tablespoon water
'/’ cup firmly packed brown 1 beaten egg
sugar Vi cup fine bread crumbs
'/«cup butter Fat for frying
Preheat oven to 375 degrees. Place chicken pieces, boned
For filling: In large mixing side up, between two pieces of
bowl, combine sugar, corn dear plastic wrap. Working out
starch, cinnamon, and lemon f rom center, pound to form cut
juice. Stir in peaches and rasp- kts about'A-inch thick. Peel off
berries. Turn into unbaked pas- wr ap; sprinkle with salt, onion,
try shell. Sprinkle on topping. parsley. Cut the stick of
Bake at 375 degrees for 30-35 cM ] e * butter into 8 sticks, place
minutes until golden brown and a stlc * c at each end of cutlet. Roll
bubbly. Cool. meat 35 for J el, y roll > tucking in
c „.f ‘ • • sides. Press end to seal well. Coat
Jssssimzi ■*
-Bar. Cu. bu.rer .* mix- *
ure is crum y. Chill thoroughly at least one
hour. Fry chicken rolls in deep
hot fat (375 degrees) about 5
minutes or until golden brown.
Serves 4-8.
Note: pound boned chicken
with wooden mallet, work out
from center, forming thin cutlets.
It is important that the rolls be
thoroughly chilled.
CHICKEN KIEV
4 large chicken breasts, boned,
skinned, halved lengthwise
Salt
1 tablespoon chopped green
onion
1 tablespoon snipped parsley
'A pound butter, chilled
Featured Recipe
With summer comes an ideal opportunity for reconnecting
family and friendship ties and what better way to celebrate
than with a covered dish gathering?
Perhaps you have a special recipe that family and friends re
quest that you bring to every gathering. But if you are like many
people, you’re probably searching for new ideas or reminders of
past favorites.
In addition to today’s selection of recipes from many readers,
here is one from Jody Applebee, Pittsburgh, New York. Taco
Dip served with corn chips is a popular choice especially among
teen-agers and adults. And, Jody writes, it also makes a great
meal to serve at home.
First layer:
8-ounces cream cheese, softened
16-ounces sour cream, softened
Combine cream cheese and sour cream and place in bottom of
casserole.
Second layer:
1 pound ground beef
1 package Old El Paso taco mix
1 jar salsa (mild or medium)
Brown ground beef. Follow directions on taco dip, add salsa,
and simmer until thickened. Chill in refrigerator until cool.
Spread on first layer.
Third layer;
Shredded lettuce, as desired
Diced fresh tomatoes, as desired
Cheddar cheese, shredded, as desired
Black olives, sliced
Place lettuce, tomatoes, cheese, and black olives on second
layer in order given. Serve with corn chips.
A Subscriber
TACO DIP